Hot phyllo burritos

Yield: 12 servings

Measure Ingredient
8 \N Green onions
1 \N 16 oz can pinto beans; rinsed & drained
1 \N 1.25 oz pkg taco seasoning mix
1 \N Jalapeno pepper
2 teaspoons Salsa
16 \N Sheets frozen phyllo dough; thawed
\N \N Vegetable cooking spray
1½ cup Salsa

Cut green tops from onions. Cook tops in boiling water to cover 1 minute; drain. plunge into ice water to stop the cooking process; drain. Cut each piece lengthwise into 3 or 4 strips and set aside.

Chop enough of white portions to measure ½ cup.

Process chopped white portion, beans, and next 3 ingredients in a food processor until smooth, stopping to scrape down sides; set aside.

Place 1 phyllo sheet on a large cutting board, and coat with vegetable cooking spray. Keep remaining phyllo sheets covered with a slightly damp towel. Stack 3 more phyllo sheets over first sheet; coating each with vegetable cooking spray. Cut stack in half lengthwise, and cut each half crosswise into thirds. Spoon 1 tablespoon of bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1½ inches from each end and tie with green onion strips. Place on lightly greased baking sheets. Repeat procedure 3 times with remaining phyllo stacks and bean mixture.

Bake at 400 _ F for 10 to 15 minutes or until golden; cool on wire racks.

Serve with additional salsa.

Makes 2 dozen.

Recipe by: Southern Living

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